I saw this herbed cheese straws recipe at Joy the Baker and I ran out to the grocery store that day to get ingredients to make them! They were surprisingly really easy to make. They look much fancier than they are, too. You can’t go wrong with a combo of puff pastry and shredded cheese, its bound to be tasty! I love anything with cheese!!
Joy the Baker’s recipe is adapted from this Shutterbean recipe which was adapted from Barefoot Contessa’s. You can pretty much use any cheese and herb mixture. I ended up using cheddar cheese and rosemary and thyme, which is the most similar to the Shutterbean recipe.
The Ingredients (from Shutterbean)
- 2 sheets frozen puff pastry, thawed
- flour, for dusting
- 1 extra-large egg
- 1 tablespoon water
- hot sauce
- 1 cup extra sharp cheddar cheese, grated (make it a heaping cup!)
- 1 tablespoon fresh thyme leaves, minced
- 1 tablespoon fresh rosemary, minced
- 1 teaspoon kosher salt
- Freshly ground black pepper
Preheat the oven to 375 degrees F.
1. Lightly dust your cutting board with flour and unfold each sheet of puff pastry and place on top.
2. Beat the egg with 1 tablespoon of water and a few dashes of hot sauce. Brush the surface of the puff pastry with this mixture.
3. Sprinkle each sheet evenly with 1/2 cup of the cheese, 1/2 tablespoon each of the thyme & rosemary, 1/2 teaspoon of the salt, and some pepper.
4. With the rolling pin, lightly press the cheese and herbs into the puff pastry.
5. Cut 1/2″ strips using a knife or cutting wheel.
6. Twist each strip and lay on baking sheets lined with parchment paper or silpat:
Bake for 10 to 15 minutes, or until lightly browned and puffed. Turn each straw and bake for another 5 minutes. Cool and serve at room temperature.
Don’t these look so fancy shmancy? And they taste so good!!!